Member Since:
May 2005
Cooking Level:
Expert
Cooking Interests:
Baking, Stir Frying, Slow Cooking, Asian, Indian, Italian, Southern, Middle Eastern, Mediterranean, Low Carb, Healthy, Quick & Easy, Gourmet
Hobbies:
Quilting, Gardening, Walking, Reading Books, Painting/Drawing
I started helping my mother in the kitchen when I was 8. I love to cook and have always loved creating new recipes.
|
Creamed Eggs
This is the basic recipe for what my dear Mother called "Eggs a la Goldenrod"! Back in the 50's, when money was tight we had this for dinner. Now, it is a Sunday morning favorite. To this recipe we add about 1/2 tsp. dry mustard with the flour. Serve it over toast, and sprinkle crumbled bacon on top! A hand full of shredded cheddar can be added to the sauce before adding the eggs for a cheezy taste!
0 users found this review helpful
|
Reviewed On:
May 18, 2009
|
|
Merritt's Butternut Squash Gratin
I thought this was very good, I love crunchy cheese toppings on dishes. However, I do think that the strong flavor of the Gruyere and Parmesan cheeses were too much of a contrast, it overwhelmed the delicate flavor of the squash. I will definitely make this again, but next time I will experiment with some milder cheeses.
1 user found this review helpful
|
Reviewed On:
Dec. 21, 2008
|
|
Upside-Down Coffee Cake
Since this recipe stated that a variety of fruits could be used, I decided to use 3 cups of fresh Mangos, for the fruit. I did everything else exactly as the recipe is written. Mine came out quite well done on the edges, a bit hard & dry, and the center was undercooked. I really couldn't leave it in any longer as it would have scorched the edges. ...I baked the 10" springform in a 350 degree CONVECTION oven....
1 user found this review helpful
|
Reviewed On:
Dec. 21, 2008
|
What's this?